ZUCCHINI PARMESAN
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
Provided by Martha Rose Shulman
Categories dinner, lunch, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
- To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
- Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
- Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
- If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
- To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams
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Md Sowrav
[email protected]This zucchini Parmesan recipe is a keeper. I'll definitely be making it again and again.
Basit Khan 990
[email protected]I've tried a lot of zucchini Parmesan recipes, but this one is definitely my favorite. It's the perfect combination of crispy and cheesy.
Ssenyonjo Dirisa
[email protected]This zucchini Parmesan recipe is a bit time-consuming to make, but it's worth it. The zucchini is so crispy and the cheese is so gooey.
Cornel
[email protected]I'm not a big fan of zucchini, but I really enjoyed this zucchini Parmesan recipe. The cheese and bread crumbs made it really tasty.
Sabab Islam
[email protected]This zucchini Parmesan recipe is a great way to use up extra zucchini from my garden.
Mariam Hammad
[email protected]I love how easy this zucchini Parmesan recipe is to make. It's perfect for a weeknight meal.
Andrés Arévalo
[email protected]This is my go-to zucchini Parmesan recipe. It's always a hit with my family and friends.
Hamza Qureshi
[email protected]This zucchini Parmesan recipe is amazing!
dipon kumar
[email protected]Worst recipe ever!
Musaffir ali
[email protected]This zucchini Parmesan recipe was a disaster! The zucchini was soggy and the cheese was rubbery. I'm not sure what went wrong, but I definitely won't be making this recipe again.
Kainat Shah
[email protected]I followed the recipe exactly, but my zucchini Parmesan didn't turn out as crispy as I would have liked. The zucchini was still tender, but it wasn't as crispy as I was hoping for. I think I might try cooking it for a few minutes longer next time.
Mikias Dereje
[email protected]This zucchini Parmesan recipe was a bit too cheesy for my taste, but my kids loved it. The zucchini was cooked perfectly, and the cheese was melted and gooey. I think I would try using less cheese next time.
Eli Elliott
[email protected]I love this zucchini Parmesan recipe! It's so easy to make and always turns out delicious. The zucchini is always cooked perfectly, and the cheese is always melted and bubbly. I usually serve it with a side of pasta and marinara sauce.
Md Rifat sarker
[email protected]This zucchini Parmesan recipe was easy to make and turned out great! The zucchini was crispy on the outside and tender on the inside, and the cheese was melted and bubbly. I served it with a side of marinara sauce, and it was a hit with my family.
Sadia Cabdulaahi
[email protected]I was pleasantly surprised by how delicious this zucchini Parmesan recipe was. I'm not usually a big fan of zucchini, but the way it was cooked in this recipe made it really tasty. The cheese was also perfectly melted and gooey. I will definitely be
LouAnne Johnson
[email protected]I've made this zucchini Parmesan recipe several times now, and it's always a crowd-pleaser. The zucchini is always cooked perfectly, and the cheese is always melted and bubbly. I love that it's a relatively easy recipe to make, but it always looks an
Andrew ssekiranda
[email protected]This zucchini Parmesan recipe was a hit! The zucchini was crispy and flavorful, and the cheese was gooey and melted. I served it with a side of pasta and marinara sauce, and it was a perfect meal.